Lightened Creamy Clam Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened Creamy Clam Chowder

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Clam Chowder

Savor a lighter take on a classic chowder that combines tender clams, silky low-fat milk, and hearty vegetables in a warming broth. A perfect balanced comfort meal that’s creamy yet light, delivering a satisfying blend of textures and flavors.

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NUTRITION

433kcal
Protein
45.2g
Fat
8.6g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

8 oz steamed Clams

1 small Yukon Gold Potato, diced

1/4 medium Onion, chopped

1 stalk Celery, chopped

1 clove Garlic, minced

1/2 cup Low-Fat Milk

1 cup Clam Juice

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Thyme

Salt & Black Pepper to taste

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PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until the vegetables become softened and aromatic.

  • 2

    Add the diced Yukon Gold potato to the pot and stir to coat with the oil and aromatics.

  • 3

    Pour in the clam juice and bring the mixture to a simmer. Let it cook for about 8-10 minutes, or until the potatoes are tender.

  • 4

    Stir in the low-fat milk and dried thyme. Adjust heat to low and simmer gently for an additional 3-4 minutes without boiling vigorously.

  • 5

    Add the steamed clams into the chowder and heat through for another 2 minutes. Season with salt and black pepper to taste.

  • 6

    Once everything is warmed and flavors meld, remove from heat and serve immediately.

Lightened Creamy Clam Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened Creamy Clam Chowder

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Clam Chowder

Savor a lighter take on a classic chowder that combines tender clams, silky low-fat milk, and hearty vegetables in a warming broth. A perfect balanced comfort meal that’s creamy yet light, delivering a satisfying blend of textures and flavors.

NUTRITION

433kcal
Protein
45.2g
Fat
8.6g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

8 oz steamed Clams

1 small Yukon Gold Potato, diced

1/4 medium Onion, chopped

1 stalk Celery, chopped

1 clove Garlic, minced

1/2 cup Low-Fat Milk

1 cup Clam Juice

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until the vegetables become softened and aromatic.

  • 2

    Add the diced Yukon Gold potato to the pot and stir to coat with the oil and aromatics.

  • 3

    Pour in the clam juice and bring the mixture to a simmer. Let it cook for about 8-10 minutes, or until the potatoes are tender.

  • 4

    Stir in the low-fat milk and dried thyme. Adjust heat to low and simmer gently for an additional 3-4 minutes without boiling vigorously.

  • 5

    Add the steamed clams into the chowder and heat through for another 2 minutes. Season with salt and black pepper to taste.

  • 6

    Once everything is warmed and flavors meld, remove from heat and serve immediately.